Sauté the rice in 2 tablespoons of olive oil for 2 or 3 minutes. Very gradually, add the hot mushroom stock, about 1 cup at a time, stirring after each addition. Do not add the next cup of stock until the previous cup has been absorbed into the rice.

Add the white wine and stir until the wine is absorbed. Cover and remove from heat.

While the rice is cooking, sauté the mushrooms in 4 tablespoons of olive oil.

When soft, add the mushrooms and the grated Parmesan cheese to the cooked rice. Serve immediately.